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Chicken Mole

Preparation time: 10 mins
Cooking time: 30 mins

1 tablespoon vegetable oil
2 pounds chicken parts
1/2 small onion, peeled and chopped
1/2 clove garlic, peeled and finely chopped
12 oz ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup chicken broth
1 tablespoon 1 1/2 teaspoons chili powder
1 to 1.5 tablespoon creamy peanut butter
1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
4 cups cooked long-grain white rice, (optional)
1/4 cup chopped fresh parsley, (optional)

HEAT vegetable oil in a large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.

STIR in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 minutes or until chicken is no longer pink near bone.

COMBINE rice and parsley in a medium bowl; serve with Chicken Mole.

Makes 4 Servings